Eggnog

By Lorena_321

Ingredients

• 3 lg. eggs
• 3 lg. egg whites
• 5 ½ cups low-fat milk
• ½ cup sugar
• 2 T. cornstarch
• salt
• 2 T. vanilla
• ½ t. ground nutmeg, plus additional for sprinkling
• 1/3 cup dark Jamaican rum (optional)

Preparation

Step 1

In bowl, with whisk, beat eggs and egg whites until blended; set aside. In saucepan, with heat-safe spatula, mix 4 cups milk with sugar, cornstarch, and ¼ t. salt. Cook on medium-high until mixture boils and thickens slightly, stirring constantly. Boil 1 minute. Remove saucepan from heat.

Gradually whisk ½ cup simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard.

Pour custard into large bowl; stir in vanilla, nutmeg, rum, if using, and remaining 1 ½ cups milk. Cover and refrigerate until well chilled, at least 6 hours or up to 2 days. Sprinkle eggnog with nutmeg to serve.